Pickpocket-Style Herb Crust on Roasted Potatoes

Name: Pickpocket-Style Herb Crust on Roasted Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb baby potatoes; 1 tbsp fresh rosemary; 1 tbsp fresh thyme; 2 tbsp olive oil; 1/2 tsp salt

A clever twist on potato roasting where fresh herbs are 'stolen' into the crust for vibrant flavor.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1 lb baby potatoes
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 tbsp olive oil
1/2 tsp salt

Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1 tbsp finely chopped fresh rosemary until evenly coated.
Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, then sprinkle with 1 tbsp finely chopped fresh thyme.
Step 3: Return to oven and roast uncovered for 10-12 more minutes until potatoes are golden and crisp around the edges, flipping once halfway through.